BUHI ST. JOSEPH’S ACADEMY, INC.

San Pedro, Buhi, Camarines Sur

S/Y 2020-2021

JUNIOR HIGH SCHOOL DEPARTMENT

Name: _____________________________________________ Grade 9 TLE (COOKERY) TOTAL______/100

Section: _______________________________________ Date ____________________
Teacher: MS. JELESA FACISTOL ESPIRITU Contact number : 09367766797

DIAGNOSTIC TEST
“DO MORE THAN JUST EXIST; CREATE TO INSPIRE!”
GOOD LUCK! ☺☺☺

I. MULTIPLE CHOICE
DIRECTIONS: Circle the letter of the best answer.

1-2. Washing hands before, during, and after handling foods is an example of _____________.
a. Hand washing techniques c. Personal hygiene practices
b. Safety measures d. Waste management and disposal
3-4. Which of the following practices must not be observed during the hands on activity? Wearing
make-up and strong perfume are strictly prohibited.
a. Proper hand washing should be done before handling food.
b. Wear complete PPC during any hands-on activity.
c. Read the operation manual when operating kitchen appliances to avoid disturbing.
5-6. What does wearing appropriate PPC promote?
a. Safety measures c. Proper sanitation
b. Personal Hygiene practice d. Waste management and disposal
7-8. It is a cooking tools that molds and contains a higher proportion of carbon.
a. Aluminium c. Double boiler
c. Cast iron d. Stainless steel
9-10. Which of the following cooking tools that is mostly used in the kitchen and most popular?
a. Aluminium c. Double boiler
b. Cast iron d. Stainless steel
11-12. Which part of the salad is responsible for enhancing its appearance?
a. Base c. Garnish
b. Body d. Dressing
13-14. Why is it important to add dressing in salads?
a. It makes salads glossy. c. It makes the salad more nutritious.
b. It adds color to its appearance. d. It enhances the salad’s flavor and taste.
15-16. Which factor is less important in choosing a salad dish when dinning?
a. The taste of the dish c. The cost of the dish
b. The color of the dish d. The presentation of the dish
17-18. Are used for washing vegetables and draining rinsed cooked noodles
a. Can opener c. Garlic press
b. Colander d. Serving tongs
19-20. Which of the following kitchen tools has a large spoon used to serve food on a table?
a. Colander c. Serving spoons
b. Garlic press d. Serving tongs
21-22. Why do we need to plate and present the finish product?
a. To make it tasty and healthy c. to make it more appetizing
b. To make it more nutritious d. To make it look expensive
23-24. Which of the following is considered as a dinner salad?
a. Desserts salad c. Green salad
b. Fruit salad d. Main course salad
25-26. Which of the following consist of food elements that add form, texture and color to the salad?
a. Dressing c. Garnish
b. Base d. Body
27-28. Which of the following measuring tools are used to weigh large quantity of ingredients in kilos?
a. Household scales c. Measuring spoons
b. Measuring cup d. Scoops or dippers 1
29-30. Which of the following refers to a bed of leafy greens properly cut and laid atop the plate
a. Body c. Dressing
b. Garnish d. Base
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31-32. Which of the following shows ways of presenting salads and dressings?
a. Dressing improves the appearance and flavor of salads.
b. Remove the discolored part of salad greens.
c. Do not overdress salads to prevent them from wilting.
d. Carefully choose sizes and shapes that go together in placing the in ingredients of salad on a platter
33-34. It is the process for removing food and other types of soil from a surface
a. Abrasive c. Cleaning
b. Acid cleaners d. Detergents
35-36. Which of the following equipment is an electrical kitchen used for mixing, blending and
preparing shakes?
a. Blender c. Oven
b. Microwave oven d. Refrigerator
37-38. Which of the following equipment has a control to maintain the proper temperature for the
food storage.
a. Blender c. Oven
b. Microwave oven d. Refrigerator
39-40. Are good in removing accumulated dirt that detergents cannot remove.
a. Abrasive c. Detergents
b. Cleaner d. Soap
41-42. These materials are unbreakable, making the product contained safe from breakage during
distribution.
a. Glass containers c. Paper
d. Metals d. Plastics
43-44. Which of the materials is an example of plastic packaging materials?
a. Box c. Chipboard
b. Cellophane d. Foil
45-46. What is the process of packing products?
a. Packaging c. Sorting
b. Preparing d. Storing
47-48. It is used to open tin cans.
a. Apple corer c. Dredger
b. Can opener d. Funnel
49-50. it used for beating eggs, butter, and cream with sugar.
a. Blender c. Egg slicer
b. Pastry blender d. Wire whisk
51-52. Edna Finished cooking and garnishing her assigned dish for her presentation. What PPC does she
need to wear during the process of garnishing and plating the dish?
a. Apron c. Gloves
b. Footwear d. Hairnet and hair cap
53-54. Why is it advisable to cut the chocolate bar into small pieces in preparing chocolate mousse?
a. Chocolate cut into small pieces are easy to eat.
b. Chocolate cut into small pieces are crunchy.
c. Chocolate cut into small pieces are easy to melt.
d. Chocolate cut into small pieces are nice to see.
55-56. Which of the following does not belong to the group?
a. Shape c. Height
b. Color d. Temperature
57-58. Which of the following recipe does not belong to the group?
a. Chocolate mousse c. Mini-Shaped Tart
b. Mango Sweet Sauce d. Fruit Gulaman
59-60. Which of the following describes a well-prepared royal icing?
a. It is white c. It is sweet
b. It is fluffy d. It is glossy
61-62. Petit fours are examples of_______________?
a. Cookies c. All-purpose flour
b. Milk d. Cakes
63-64. How are desserts classified?
a. They are classified according to the utensils used during preparation.
b. They are classified according to the methods of cooking the ingredients
c. They are classified according to the ways of storing them. 2
d. They are classified according to the ingredients used in preparing them.
63-64. Which of the following is true when preparing Chocolate Sauce?
a. Flour is added as thickening agent in sauce. c. Cornstarch is added as thickening agent in sauce.
b. Rice is added as thickening agent in sauce d. Butter is added as thickening agent in sauce.
65-66. When do we served appetizers?
a. When desserts are already served. c. When you have nothing to offer

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b. After the guests are done eating dinner d. Before serving the main dish
67-68. Which of the following ingredients are usually used when preparing relishes?
a. Cheese c. Vegetables
b. Meat d. Bread
69-70. Why are appetizers prepared in small bites?
a. Beautiful things come in small bites c. Expensive things come in small items.
b. It is nice to prepare it that way. d. It is so as not to spoil the main dish after eating it.

II. IDENTIFICATION
DIRECTIONS: Arrange the letters to form a word. Read the description of the mixing terms as guide.

__________________ 71-72. COIBNEM – to blend or mix two or more ingredients.

__________________ 73-74. MCARE – to beat solid fat with sugar until soft and light in color.
__________________ 75-76. RIST - to mix using spoon in circular motion.
__________________ 77-78. SOST – ingredients are tumbled using tongs or large spoon or fork.
__________________ 79-80. DLEBN – to mix ingredients until smooth and thoroughly combined.
__________________ 81-82. SSERDTE SASLAD – These salads are made up of gelatin and whipped
cream.
__________________ 83-84. GEERN SASLAD – Also known as “garden salad”.
__________________ 85-86. OUNDB SASLAD – Ingredients are arranged and tossed in a bowl to mix it.
__________________ 87-88. VETABLEGE SASLAD – It is composed of raw vegetable.
__________________ 89-90. FUITR SASLAD – It is made up of fresh and canned fruits usually chilled
before serving.

III. ESSAY
Why is it important to clean and sanitize kitchen tools and equipment? (10points)
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Prepared by:

JELESA F. ESPIRITU
TLE Teacher

Recommending Approval

MARIA LETICIA N. AGUILAR

Academic Coordinator, JHS

No part of this test paper may be reproduced in any form including photocopying.